Canning apple pie filling with a pressure canner.

Recipe Submitted by: Lynn Stone of Max Meadows, Virginia

1. Sterilize jars and rings. I use the dishwasher for this. Who has time to boil jars and lids, right?
2. Peel, core and slice apples.

 

Make

1. In a large pot mix cornstarch, sugar, and spice. Add the salt and water. Mix completely.
2. Boil until thick, stirring regularly. Remove from the heat.

Preserve

1. Pack apples in hot canning jars, leave 1/2 inch headspace.
2. Fill jars with the hot syrup and remove air bubbles.
3. Wipe tips of jars with clean, damp cloth and apply lids and rings.
4. Process in a pressure canner at 10lb pressure for 8 minutes.
5. Once processing is complete, take jars out of the canner and let them cool for 24 hours.